Split them, but do not separate the halves and do not peel. Lightly dust with salt, pepper and a tiny bit of chili powder. Roast in a very hot oven (BBQ, pizza oven or smoker will also work)until skin is black and flesh is nicely browned, but not charred. Plaintain should be tender/soft but not mushy.

Sprinkle with turbinado sugar (raw sugar, but regular granulated works too) and drizzle with crema and rompope. Eat while still hot.

I know this is not healthy but sometimes I do it only on the weekend. If I make bacon and eggs I split the plantain in half length wise and put it flat side down 1st and cook it right alongside the bacon and have them with bacon and eggs.....yumm yumm!